TVP

[Guest guest]

By 'reconstituted tvp' I was referring to how we use

it - add the water to it (to reconstitute it *before*

adding it to the chilli pot. You could of course

simply use half a cup of the dry tvp and add more

liquid to the cooking pot. We buy our tvp from the

health store in bags - it is unflavoured and

completely dry - and we use the kind that is in flakes

or granules rather than in 'cubes' like me*t.

 

In the recipe, the idea is to have about the same

amount of tvp, once it has been reconstituted with

boiling water, as you would tofu or tempeh if you

preferred to use them. Tvp is inexpensive bought as we

do. Also, it kinda keeps forever in an airtight jar or

canister. And you can flavour it as you wish (by

flavouring the water you use to make it wettish).

 

I have No idea what the calorie or fat content is,

however. I should do a search to find out on the net,

shouldn't I :=)

 

Now have I made all this as clear as mud??? Haven't

had my coffee yet! so ask away if you still need to

know anything.

 

Best,

Pat:=)

 

 

 

 

 

 

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